Shrimp & Scallop Ceviche

Many people are intimidated by the idea of making ceviche at home, but it’s incredibly easy, as long as you’re cool with squeezing a bunch of citrus! You could use a hinged squeezer and give your forearms a workout, but if you have an electric juicer, this is the time to break it out. One batch of the citrus juice “cooks” the seafood with its acidity, while more juice is added to the aquachile dressing to finish the ceviche with a second layer of fresh flavor.

Serves 6

Ceviche

1 pound large shrimp, peeled, deveined, and chopped into ½-inch pieces

½ pound bay scallops

2 cups fresh lime juice (from about 12 to 14 limes)

Aguachile Dressing

2 scallions, white and green parts, chopped

1 Persian cucumber, roughly chopped

1 jalapeño, roughly chopped

¾ cup roughly chopped fresh cilantro

½ medium serrano chile, roughly chopped

¼ cup roughly chopped fresh flat-leaf parsley

⅓ cup lemon juice (from about 3 lemons)

¼ cup lime juice (from about 2 limes)

1 teaspoon kosher salt

Garnish

½ medium red onion, diced

1 small Persian cucumber, diced

¼ cup diced grilled pineapple (see this page; optional)

3 tablespoons Pico de Gallo (this page)

1 tablespoon chopped fresh cilantro

“Cook” the Ceviche In a large bowl, combine the shrimp, scallops, and lime juice. Cover the bowl with plastic wrap and refrigerate for 3 hours.

Make the Aguachile Dressing Put the scallions, cucumber, jalapeño, cilantro, serrano, parsley, lemon juice, lime juice, and salt in a blender and blend until smooth.

Finish the Ceviche When the shrimp and scallops are done “cooking” (they will firm up and turn from translucent to white), drain them and return them to the bowl. Add the aguachile dressing, and mix together.

Transfer the ceviche to a serving platter and garnish it with the diced onion, cucumber, pineapple, if using, Pico de Gallo, and cilantro.